Chimmi-Churri is the culinary soul-sauce of the grasslands of Argentina, Uruguay, Paraguay and the cattle grazing territories of Peru, Bolivia, and Chile.
Chimmi-Churri was developed by gauchos [cowboys] who used it to tenderize their lean, grass-fed beef.
The natural enzymes in parsley and acidic qualities of vinegar give added flavor to all meats. Some call Chimmi-Churri the Catsup of Argentina — a bottle or bowl of it is on every table.
Like fine wine, Gaucho Green gets better in the bottle; the tannins in the tea and acid in the vinegar react with the parsley and cilantro leaves,
creating a round and balanced taste.
Each bottle has its vintage year indicated, making it a collectible and cherished gift that improves as it ages.